Delicious! Stuffed Potato & Parmesan Waffles

Stuffed Potato & Parmesan Waffles

Gluten Free & Vegetarian

This is a partial repost, but also an updated recipe from back in 2020. The original recipe is for plain potato & parmesan waffles, but my lovely twin just gifted me and my hubby a stuffed waffle iron, so of course we had to try it out. These are so very delicious, I had to share.

As I mentioned, the original recipe is based off of Nigella's Garlic & Parmesan waffles from her book, "At My Table". This is just a different take on the recipe, with a stuffing of red peppers and mozzarella.

Makes 3x 5''(12.7cm) waffles

A serving for me was 1 waffle, but my husband ate 2 easily, so scale up to fit your needs

Ingredients

For the waffle batter (Gluten Free)

• 400g / 2 cups mashed potato (left over mash works well, or I used cooked frozen mash this time)
• 4 tbsp (60ml) butter
• 8 tbsp (120ml) milk
• 2 eggs
• 45g/ ~3/8cup finely grated Parmesan (or hard Italian cheese vegetarian equiv)
• 4 tbsp cornflour
• 1/2 tsp baking powder
• 1 tsp Dried Rosemary (I like the grind it in a pestle and mortar or spice grinder to make it distribute better and release its flavour)
• salt & pepper to taste

For the stuffing

• half a ball of mozzarella (vegetarians check the packet to make sure you have a veggie version)
• half a large red pepper (capsicum) - I use jarred roasted peppers (I hate the skin on fresh ones), but if you are using fresh you will need to fry the peppers off before use, unless you want crunchy almost raw pepper in your waffle - which is an option for a texture change.

Instructions

1. Melt the butter (I microwave it for 30s then stir until completely melted, but you can do it in a saucepan) and leave to stand to cool down.
2. Preheat the waffle iron.
3. Prepare the filling by chopping the mozzarella and pepper into small pieces.
4. Microwave your mash if using frozen or allow to come to room temp if using leftovers, and, using a fork or something similar, break up the mash so that it is light pieces, not one lump.
5. In a large bowl whisk together the cooled butter, eggs and milk.
6. Add in the potato a little at a time, whisking it in each time. I used a flat manual whisk, but you could use an electric hand whisk, or a bowl mixer if you prefer.
7. Add the Parmesan, cornflour, baking powder, rosemary, salt and pepper and beat until smooth(ish).
8. Lightly oil the waffle iron.
9. Place a few spoonfuls of batter in the bottom of the waffle iron - enough to just cover the raised areas. After a couple of second it will begin to puff up a little.
10. Take 1/3rd of the filling and place in the centre of the waffle batter, leaving half a cm or so around the edge.
11. Carefully spoon batter over the filling, sealing it in and filling the waffle iron to a little over 3/4 full.
12. Close the waffle iron, invert it, and cook for about 7 mins total or until golden brown - different waffle makers will vary. After 7min check the cook and let it go a little longer if necessary.
13. Tip out of the waffle from the maker onto a plate (I discovered tipping was way easier than trying to lever it out with a spatula - just be careful not to burn yourself).
14. If making lots, pop the cooked ones in a low oven until ready to eat.

Depending what meal we are making these for, they go well with eggs or some suitable veg on the side (I imagine garlic roasted tender stem broccoli would be amazing). A piquant sauce on the side is also a nice flavour combo (Sauce Shop Honey Chipotle BBQ sauce is what I had with mine where as Rob ate his without anything on the side).

This is a very versatile recipe, so if you don't like the amount of cheese or want to use a different herb/spice, just go ahead and play. It one to have fun with.

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Recipe: Almond Flour, Banana, Peanut Butter, Choc Chip Muffins (Gluten Free)

This is based off another of Olena's recipes at iFoodReal - Almond Flour Muffins, but I tweaked it a bit and added in a few things, so here is my version. Her recipe is fab and no doubt healthier than mine, but I wanted to add a bit of a rounder flavour, hence the peanut butter.

These are gluten free and Olena's recipe is low carb, but I added the peanut butter, so if you are on a Keto diet you'll need to figure that in. It's not against the rules because it is moderately low in carbs, but it needs to be considered.

Ingredients

• 3 ripe bananas - all the sweetness comes from these, so go for bananas that are going brown (buying them a week in advance and leaving them on the side is advised - just remember to buy extra for roving munchers because I almost lost mine to the hubby a couple of times 😂)
• 3 large eggs
• 1 tsp vanilla extract (not essence!)
• 1/2 tsp cinnamon
• 1/2 tsp powdered ginger
• 1 tsp baking soda (bicarbonate of soda)
• 1 tsp baking powder
• 1/4 tsp salt
• 120g 1/2 cup natural peanut butter (I recommend Skinny Dips Hi-Oleic Smooth PB - it has an amazing flavour)
• 300g (2 bags) 3 cups ground almonds (almond flour)
• 200g (2 bags) 70% dark choc chips (Dr Oetker are really good - and yes this is 4x the amount Olena uses, but what can I say, I love choc chips 😋)

Equipment

• 12 muffin cases (2in/55mm)
• 12 spot muffin tin or individual muffin tins
• 1 food mixer (you can do it by hand in a bowl with a masher and a spoon, but it will take some elbow grease)
• 1 spatula
• 1 ice cream scoop (you can use a spoon, this just makes it easier)

Method

1. Pre-heat the oven to  180C/350F.
2. Place the paper muffin cases in the muffin tin. You can use cooking spray and cook the muffins directly in the tray if you wish, but I prefer them in cases to make them more portable.
3. Add the banana, eggs, vanilla, cinnamon, ginger, bicarb, baking powder and salt into the food processor and whizz until smooth. You may have to scrape down bits of banana from the side a couple of times.
4. Add in the peanut butter and whizz again to mix in.
5. Add the ground almonds and process until just mixed in. You will definitely have to stop and use the spatula to scrape down the walls at least once. DO NOT OVER PROCESS.
6. Take out the blade and scrape it off before putting it aside.
7. Pour in the choc chips and mix through the batter with the spatula. Do this slowly or you will end up with batter all over the counter top (ask me how I know 😆).
8. Use the ice cream scoop to portion the batter into the 12 cupcake cases. I find the best way is to put a level scoop in each and if there is a little batter left at the end, add some more to each case.
9. Bake in the oven for 20-25 mins. I usually do them for 15 mins, then turn the tray and put them on for another 5 because they do quickly in my oven. They are done when they are golden on top and a tooth pick comes out clean.
10. Take them out and let them cool on a wire rack for at least 20 mins. I think they are even better the next day, and they will keep in an airtight cool place for four or five days.

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Recipe - Caramelised Onion & Goats Cheese Frittata #Vegetarian #GlutenFree

Caramelised Onion & Goats Cheese Frittata

#Vegetarian #GlutenFree

Now this recipe is very versatile and you can basically add anything you want, as long as it is cooked in advance or will cook in the same time as the frittata. So for meat lovers, make sure to cook bacon or sausage before adding it in. This method is for the air fryer, but you can also make it in a skillet and pop it in the oven to finish off.

serves 2-3 people or 4 with sides

Equipment

• Air fryer or oven proof skillet/frying pan and oven
• baking tin that fits in the air fryer
• grease proof paper
• med bowl
• whisk

Ingredients

• 5 large eggs
• 160ml (2/3 cup) milk 
• ~4 tbsp caramelised onions (use your preferred method - I do something like this Instant Pot Caramelised Onions this is A Stove Top Method - they keep in the fridge well)
• 45g (~1/4 cup) soft goats cheese
• 30g smoked cheese (optional)
• handful of frozen peas
• sprinkling of grated cheese (I use a pre-grated four cheese mix, but mozzarella would do, it's mostly for the crust)
• salt & pepper to taste

Instructions

Air Fryer

• Line your baking tin with greaseproof paper on the bottom - as you can see from the image, I use a cake liner, but that's because my springform tin leaks - ask me how I know 😏. In the photos I hadn't cut down my liner, but now I cut off about a cm at the top, which prevents it folding inwards.
• Spread the caramelised onions over the base of the lined tin.
• Beat together the eggs, milk and seasoning (you can add other herbs here too if you like - rosemary would be good).

• Pour into the baking tin.
• Dot in the goats cheese and smoked cheese in little lumps and scatter in the peas.
• Sprinkle the grated cheese over the top.

• Pre-heat the air fryer to 150C /300F (my air fryer is an Instant Pot Pro Crisp)
• Pop the frittata in the air fryer and cook for ~20mins or until set in the middle (use a knife to test it). My baking tin is quite deep, so it takes longer, but start at 20 and keep checking.

As you can see my liner folded over, which is why I trim them now.

or

Oven/Hob

• Preheat the oven to 180C/350F
• Heat a little oil in the frying pan on the hob.
• Add the onions on the base of the frying pan and pour in the egg/milk mixture.
• Dot in the goats cheese and smoked cheese and peas.
• Cook until the bottom is just set.
• Sprinkle over the grated cheese and pop in the oven for 10-15 mins until set.

This comes out as a light and fluffy frittata which is delicious on its own or served with potatoes and veggies.

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Recipe: Cauliflower Cheese Soup - Perfect and delicious for a cold autumn or winter day. #Vegetarian

Cauliflower Cheese Soup

This is a lovely, filling soup, comforting and warm with some deep wintery flavours. Now the first part of the recipe where we roast the cauli is optional, but it really enhances the flavour of the soup, so only skip it if you really don't have time. 

I made my soup using my Instant Pot Pro Crisp, which is an air fryer and a pressure cooker (I really wanted to try it out since it's new and I had only used the air fryer part once), but it is totally possible using an oven and a large saucepan.

As long as you check your stock, this recipe is gluten free and vegetarian. To make it vegan, swap out the cheddar cheese for a vegan alternative and maybe a bit of nutritional yeast to boost the flavour.

Ingredients

• 1 large cauliflower
• 2 tbsp olive oil
• 1/2 tsp ground turmeric
• 1 tsp ground paprika
• salt and pepper to taste
• 1 large onion
• 2 cloves of garlic
• 1 can (400ml/14oz) coconut milk
• 1lt vegetable (or chicken if you don't mind it not being vegetarian) low sodium stock
• 150g shredded mature cheddar
• 1/2 tsp garlic powder (optional)

Instructions

1. Cut the cauliflower into medium sized florets, then cut each in half.
2. Mix the turmeric, paprika, salt and pepper in a small bowl.
3. In a large bowl add 1tbsp olive oil to the cauliflower and make sure it is all coated, then add the mixed spices and toss until each floret is covered.
4. Optional, but recommended - Roast the cauliflower: in the air fryer, place in the basket and roast at 200C (390F) for around 15 mins, giving it a shake at regular intervals, or until the edges of the cauli have browned nicely - in the oven, spread the cauli on a large baking sheet and pop it in at 220C (425F) and roast for 20 mins, turning the cauli ever 5 mins or so.
5. Chop the onion into medium sized pieces.
6. Sauté the onion: for an Instant Pot, press the saute option on high, for the hob, put a large saucepan over a med to high heat and add the other tbsp of olive oil with the onion. Cook the onion, stirring constantly until it is going golden, but not crisping on the edges.
7. Bruise and add the garlic cloves and cook for another minute until it is fragrant.
8. Add the cauliflower (if you would like, reserve some of the cauli as a garnish, but I totally forgot) to the pot and mix with the onion.
9. Add the coconut milk and the stock and stir to combine.
10. Cook until the onion is melting away and the cauli is so tender it is breaking up. Instant Pot - put on the lid, pressure cook for 10 min and do an instant pressure release. Hob - simmer for 15-20 mins.
11. Taste the soup, add more seasoning if necessary, but remember the cheese will add salt. I also added some garlic powder at this point because pressure cooking can mute garlic flavour.
12. Add the cheese to the pot and using a stick/immersion blender, blend the soup until it is smooth.

Serve with something crunchy sprinkled on top, or your reserved cauliflower as a garnish. Those little crunchy fake bacon bits would be really nice, or real crispy bacon, or croutons, or crunchy onions - the options are limitless.

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Recipe: Date, Oat & Walnut Bites - Chocolatey goodness without added refined sugar #GlutenFree

Date, Oat & Walnut Bites

Chocolatey goodness without added refined sugar #GlutenFree 

So I am very much into reducing my refined sugar intake at the moment because it makes me feel better. I was eating far too much junk and it does not agree with me. Hence I went looking for healthier alternatives to make at home. There is an amazing channel on YouTube Schnelle Rezepte that has some absolutely yummy ones. This is one of their recipes, but I altered it a little, so this is my version. I have made their version and it is good, but it was a little too dry for my liking and I had to use too much maple to moisten it so it would stick together. 

This is Schnelle Rezepte's version, check it out and give it some love.

The dry version is more like a protein bar, where as my take is more of a truffle texture. Both very valid and just as tasty. They are not sugar free because they have dates and a touch of maple, but the sugars in those are much better than the refined white stuff in everything from the shops. Hence them being healthier than a Mars bar. As long as you use gluten free oats (not all oats are packaged where this is guaranteed) then these are gluten free too and vegan.

These are my version (as you can tell if you check out the YouTube vid, our YouTube host has much better lighting 😉):

Tasha's Date, Oat & Walnut Bites

Please forgive the marks on them - they have been in a bag in the fridge for 3 days and it only now occurred to me to take a picture 😂.

Equipment

• Small food processor/hand blender - mine is a set kind of like this one, but held together with duct tape 😎.
• Food processor
• spatula
• baking sheet lined with grease proof paper or silicon mate
• bowl
• 2 forks

Personal notes:

1. I know in the vid the lovely host only uses one small food processor, but that did not go well for me the first time I tried - too much for the bowl, hence me using the two. 
2. It could also all be popped into the large food processor and done in one, but if you are using unsoaked dates in a big food processor, make sure your blade is sharp because mine just batted around the bits without mincing them the first time. I think it counted as a blunt object rather than a blade at that point (it was old), so I bought a new one 😏.

Ingredients

• 80g/1cup oats (oatmeal)
• 130g approx 3/4cup pitted dates (if you don't have enough dates, I have topped up with raisins and it worked fine)
• 100g /1cup walnuts (pecans would work too)
• 1 tsp maple syrup (you can use more, but I like it just for a background flavour) after making them several times, I don't use this anymore
• 10g/ approx 1.5 tbsp cocoa (it doesn't have to be particularly accurate)
• 150g/5.3oz 72% dark choc (this is 1 cup of choc chips, but I use a bar, hence the oz conversion on this one - Dr Oetker is great for this)

Another variation for sweeter and sharper

• 80g/1cup oats (oatmeal)
• 40g  pitted dates
• 90g dried apricots
• 100g ground almonds (or take almonds and give them a blast in the food processor)
• 10g cocoa
• 150g 72% dark choc
• tbsp boiling water - because on the dates are soaked a little bit of water is needed to make the mixture sticky enough

Instructions

1. Soak the dates in boiling water for 20 mins
2. Put the oats in the small food processor, or in a tall vessel to use with the stick blender, and blend to a fine a consistency as you like. I prefer mine fine, but if you like more texture just give them a short blitz. Transfer to the large food processor.
3. Repeat with the walnuts and add to the large food processor.
4. Drain the dates and add them to the mini food processor and process into a paste (scrape down the sides to make sure everything is processed between blasts). When done, add to the large food processor. If you want some chunky fruit in their too, you could add a couple of whole, unsoaked dates to the large food processor too.
5. Add the cocoa powder and the maple syrup to the large food processor as well and blend everything into one mixture.
6. Remove the blade and set aside.
7. With your hands ball up the mixture and place on the baking sheet, flattening slightly - a pair of gloves is good for this because it is very sticky. I make mine bite size and the mixture makes between 16 and 25, but you can go larger if you prefer. (I make these in double batches of 40 once a week because I give so many away - they are very popular).
8. EITHER - Melt the chocolate in the microwave on high in the following sequence 30s/30s/15s/10s, stirring between each so the choc does not overheat - this should temper the chocolate. OR - Melt 3/4  of the chocolate in the microwave in 30s intervals until completely melted. Add the last quarter of the choc back in and stir to melt - this should temper the choc.
9. Dip the date bites in the choc using the 2 forks, allowing excess to drip back into the bowl before putting them back on the baking sheet.
10. Place in the fridge until set. I keep mine in the fridge because my kitchen is warm and it also means we don't eat them all at once.

These are great for an energy boost instead of a biscuit (cookie) with a nice cup of tea/coffee. They also work for cycle rides etc.

I also tried to create a version that uses peanut butter as well, but I have not perfected that yet. I may just try Schnelle Rezepte's alternative snickers bar instead. 😎

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Recipe: Set Chocolate Mousse #GlutenFree #EggFree

Set Chocolate Mousse

This recipe is easy, delicious and very versatile. I made it last weekend for my family and it went down very well with everyone but my mother, but she doesn't like dark choc, so not really surprising. Might want to make the milk choc version for those with a sweeter tooth. Next time I plan to add a little orange liqueur to spice it up a bit.😋

The actual recipe comes from here: The Perfect Refuge an absolutely delightful Italian cooking channel on Youtube, but I use something of a different method, so I thought I would post it. This is the vid of the original recipe, and there is a second option using eggs as well - turn on the subtitles for English.

~15 slices (My father was the only one who managed to eat 2😂)

Ingredients

• 250ml/1.05 cup cream (I used double, but I suspect single would be okay)
• 40g/ 0.4 cup cocoa
• 1 lt/4 cups milk
• 150g dark (or milk) chocolate (3/4 cup of choc chips)
• 70g/ 2/3 cup potato starch or corn flour (starch)
• 60g/ 1/4 cup sugar (only need this is using dark choc - milk has plenty of sugar)

Equipment

• 1 large mixing bowl, 1 medium one
• scales/measuring cups/measuring jug
• hand whisk
• sieve
• large saucepan
• large rectangular dessert/terrine tin

Instructions

1. Put the cocoa in the large bowl and slowly add the cream bit by bit using the whisk. You will end up with a thick paste.
2. Add a splash of the milk to the paste to loosen it with the whisk, then keep adding and stirring until you've added about half the milk.
3. In the medium bowl mix the corn flour/potato starch with the rest of the milk and whisk together.
4. Add the corn flour/milk mixture into the cocoa mixture bit by bit using the whisk, making sure it combines well.
5. Sieve the liquid into the large saucepan and push through any lumps remaining in the sieve. (I had just a few little ones).
6. Heat gently on the hob and break in the chocolate.
7. Stir continuously while the chocolate melts, then bring the mixture to the boil.
8. Boil gently for 2 mins or until the mixture has thickened (took me more like 5, but I was heating it very gently because I fear the mixture splitting).
9. Line the tin with cling film (if your mould is silicon, this step may be unnecessary, but it makes like a lot easier),
10. Pour in the mixture and place more cling film over the top, in contact with the mixture.
11. Place the dessert in the fridge for 5-6 hours min (I did mine overnight).

When you are ready to serve, remove the top cling film, turn it out onto a large platter, remove the rest of the cling film, and dust with a little cocoa. Slice with a sharp knife into individual portions. Serve will little crunchy biscuits for a bit more texture - it would be wonderful with amaretti.

It is really nice with a little more cream drizzled on if you like you desserts even richer.

Banner Photo by Ihor N on Unsplash

Recipe: Delicious Chicken & Rice - #InstantPot & #StoveTop Instructions

Delicious Chicken & Rice

Instant Pot or Stove Top

This is a recipe I only tried last week and it has become one of my husband's favourites and I love it too. Possibly not quite as much as he does, but it is very yummy. It is also so very easy and can be made in the Instant Pot (or other pressure cooker) or on the stove top.

serves 2 (just up the amounts for more)

Ingredients

• 6 mini breast fillets (chicken tenders) cut into bite sized pieces ~300g - breast would work well too, but thighs might need a little more cooking.
• 1/2 large onion - diced very small
• 1 large carrot or 2 small ones - diced very small
• 500ml / 2 cups chicken stock (I use low sodium, but just use your favourite)
• 2 cloves garlic (crushed - I use lazy garlic and its about a tsp)
• sprinkle of Italian seasoning
• 200g/1 cup Jasmine rice (or white rice of choice)
• 2 tbsp oil
• salt and pepper to taste
• 25g/ 1/4 cup Parmesan cheese, or something similar
• fresh herbs - e.g. parsley, coriander/cilantro or basil (optional)

Instant Pot Instructions

1. Turn on the Instant Pot and choose the saute setting.
2. Add the oil, the onions and the carrots and saute for about 5 mins or until the onions are translucent and the carrots are beginning to go tender.
3. Add the garlic and stir for about 30 sec.
4. Add the chicken and stir around until the chicken is beginning to colour a little.
5. Cancel the saute.
6. Use a little of the chicken stock to deglaze the bottom of the pot, then add the rest.
7. Add in the rice and stir gently so all the rice is covered in the stock.
8. Add the Italian seasoning and salt and pepper.
9. Put on the lid, make sure the valve is on sealing, choose the pressure/manual setting and set for 10mins.
10. When the time is up, allow to sit for 5 mins to allow the chicken to rest.
11. Release the pressure and open the pot.
12. Stir the rice and make sure it hasn't stuck.
13. Add the Parmesan and stir through.
14. If using fresh herbs, chop them and add them now and stir through.
15. Serve immediately.

Stove Top Instructions

1. Add the oil to a deep stove top pan that has a tight fitting lid and heat.
2. Add the chicken and cook through until almost completely done, then remove and set aside.
3. Add a little more oil to the pan and add the carrots and the onions and sweat down until the onions are soft and the carrots are beginning to become tender.
4. Add the glaric and fry until it become fragrant, 30-60sec
5. Deglaze the pan with a little of the stock and then add the rest.
6. Add in the rice and stir in.
7. Add in the Italian herbs and seasoning.
8. Add back in the chicken.
9. Bring to the boil and cover with the lid.
10. Turn down the heat and cook for 13-15 mins or until the rice is done to your liking and has absorbed nearly all the stock. Add more water if necessary, but there should be enough.
11. Turn off the heat and stand for 5 mins with the lid still on.
12. Stir to fluff the rice and add in the Parmesan and fresh herbs (if using) and stir through.
13. Serve immediately.

This recipe is so quick and easy and makes a great, hearty meal. It's also very adaptable and we could add different veg if we wanted to. The secret is the spicing and Parmesan - everything else is up for debate. It would be easy to veggify this by substituting the chicken, either with some chunky veg, or some quorn or tofu, and using a Parmesan substitute that is vegetarian friendly.

Recipe: Korean Steamed Eggs - #InstantPot & #StoveTop # Vegetarian #GlutenFree

Korean Steamed Eggs 

#GlutenFree #Vegetarian

So I saw this recipe on Youtube in many different places and had to try it. I loved it, but my husband thinks it is the most horrible thing on the planet 😂. The texture is like a creme caramel, but it is hot and savoury instead of cold and sweet. It goes really, really nicely with a toasted bagel. Absolute heaven. And there are so many ways to change it up.

I forgot to take pictures, but I will try and remember next time. (I forgot the second time too - sorry - in my defence it was breakfast and I was hungry 😉).

The recipe below could easily feed 2 if having something with it, 1 if having it by itself. Nice and filling.

Ingredients

• 2 eggs
• 1/2 cup stock ( I used chicken, but a nice veggie stock would work brilliantly, or even just water)
• salt and pepper to taste

Yep, really, that's all - see how herbs and spices could be added to change it up. Some recipes I found online call for finely chopped spring onion (green onion/scallion), but others said that was an optional extra. Ratio of eggs to stock is 1 egg to 1/4cup stock and just go up or down depending on how many it is for.

Variation I tried this morning (yes I wrote the post one day and posted it the next 😉) that I came up with while trying to get to sleep last night. So good.

• 2 eggs
• 1/2 cup water
• 1 tsp low sodium soy sauce
• 1/2 tsp toasted sesame oil
• salt and pepper to taste

Instructions

1. Beat the egg and stock together with a fork or a small whisk.
2. Add the salt and pepper (or other spices of choice) and beat in.
3. Pour through a sieve into a heat proof container suitable for steaming - I used a ceramic Camembert baking pot I have (and a deep individual pie dish this morning). Two smaller ramekins would also work if dividing the recipe for 2 people.
4. Add the chopped onion if using at this point.

For the Instant Pot

1. Put 1 cup of water in the bottom of the pot.
2. Put in the pot of egg mixture on a trivet so it is not in the water.
3. Put on the lid and make sure the valve is set to sealing.
4. Use the steam option and put it on for 10 mins.
5. When the beeper goes off, do a quick pressure release, remove the lid and serve.

For the stove

1. Set up a deep pan with water in the bottom with a steam rack or something to keep the pot out of the water at the bottom.
2. Cover the pot in cling film and place the pot on the stand in the pan.
3. Put on a lid and bring to the boil.
4. Steam for 15-20 mins until set.

This is a silky smooth egg dish that is a delight to eat. I eat it with a spoon straight from the pot. Nommy.

[Edit - sorry, forgot this earlier Banner Background Photo by Jakub Kapusnak on Unsplash]

Recipe: Rosemary and Parmesan Potato Waffles #Vegetarian #GlutenFree

If you are looking for today's AtoZ post - sorry, I will be getting to it later. The WittegenPress Website is playing silly whatsits for no reason I know about, so I am having to chase that around and my creativity is suffering. Never fear, I will write today's drabble, I just have to sort that out first.

Recipe: Rosemary and Parmesan Potato Waffles

So these are based off of Nigella's Garlic & Parmesan waffles from her book, "At My Table", but these have a flavour profile I like even more and made up on the spot, so I though it would be good to share them.

Yes I know Parmesan isn't vegetarian, but it is easy to find vegetarian equivalents - in fact that's what we usually use since it's a) cheaper & b) just as nice. We buy the pre-grated fresh Italian hard cheese from the supermarket.

They are absolutely delicious with eggs and maple syrup - and yes they are savoury waffles, but the salt and sweet is divine.

Makes 7 waffles (10cm x 12cm/ 4''x 4.7'') - 1 serving = 2 waffles, but they can be reheated later if there are too many.

Ingredients

• 400g / 2 cups mashed potato (I had left over from the night before, but you could use defrosted frozen mash or make it fresh)
• 4 tbsp (60ml) butter
• 8 tbsp (120ml) milk
• 2 eggs
• 45g/ ~3/8cup finely grated Parmesan (or vegetarian equiv)
• 4 tbsp cornflour
• 1/2 tsp baking powder
• 1 tsp Dried Rosemary (I like the grind it in a pestle and mortar or spice grinder to make it distribute better and release its flavour)
• salt & pepper to taste

Instructions

1. Melt the butter and leave to stand to cool down.
2. Preheat the waffle iron.
3. Using a fork or something similar, break up the mash so that it is light pieces, not one lump.
4. In a large bowl whisk together the cooled butter, eggs and milk.
5. Add in the potato a little at a time, whisking it in each time. I used a flat manual whisk, but you could use an electric hand whisk or a bowl mixer if you prefer.
6. Add the Parmesan, cornflour, baking powder, rosemary and salt and pepper and beat until smooth(ish).
7. Add about an ice cream scoop of batter to each side of the waffle iron if using a square one (ours is electric and looks like a sandwich maker) - if using a round one go with what you are used to and close. You'll soon know if you used too much because it will squidge out the sides 😂.
8. Cook for about 7 mins total or until golden brown - different waffle makers will vary.
9. If making lots, pop the cooked ones in a low oven until ready to eat.

As I mentioned above, these are lovely with eggs and a touch of maple syrup. They make a wonderful breakfast or brunch, but they would also go well with meats or as a side for a main meal as well.

The amounts of cheese and seasoning are all very handwavy - you can go with whatever you like best, but I was very pleased by the overall taste of these.

Enjoy! Stay safe.

Banner Background Photo by nabil boukala on Unsplash

Recipe - Soft Creamy Egg Bites ( #InstantPot / Pressure Cooker) #GlutenFree #KetoFriendly

💖Looking for AtoZ ... please scroll down to the previous post.💖

Recipe: Soft Creamy Egg Bites

Now I have seen these called sous vide style egg bites and they do come out remarkably soft, like sous vide eggs, but they are made in an Instant Pot or a Pressure Cooker. Now this will have instructions for the Instant Pot, since that's what I have, but I assume similar things can be done with any pressure/ multi cooker. [Edit: if you want to do them in the oven because you don't have a pressure cooker, the this recipe keto breakfast egg bites has a method using a bain-marie]

I also use my Instant Pot egg bite moulds for this, but if they are not available or won't fit in your cooker, silicon cup cake moulds or ramekins would work as well. Just something smallish.

This recipe is gluten free and keto friendly and can be vegetarian or for meat eaters, depending on taste.

So there is a base recipe I have seen lots of people use which I will include first. The amounts change slightly depending on the person doing it, so this is a very versatile recipe. This is what I used.

Standard Recipe

makes 6ish bites (serves 2) - just scale up for more

Ingredients

• 2 large eggs
• 1/4 cup / 41g cottage cheese or ricotta
• 1/4 cup / 60 ml milk
• 1/3 cup / 40g shredded cheese (I used a slice of smoked cheese and cheddar)
• 45g tinned ham/bacon/sausage/veggies (it's about 1/4 tin of ham)
• salt
• pepper
• herbs of choice (optional) - I didn't the first time, but anything that goes with cheese would be lovely, including green onion

Instructions

1. Add the egg, cottage cheese, milk, shredded cheese and herbs/seasoning to a Pyrex jug (a bowl will do, but a spout for pouring makes it much easier).
2. Use a stick blender to blend everything together until smooth (herbs might remain a bits, but don't worry).
3. Grease the egg moulds well.
4. Place ham/bacon/veggies into the bottom of the moulds.
5. Pour egg mixture into each mould to just before the top.
6. Place on silicon lid, or top with foil.
7. Put 1 cup of water in the bottom of the Instant Pot.
8. Put the trivet in the bottom of the pot and put the egg moulds on top of this. (The moulds should not be in contact with the bottom of the pot).
9. Put on the lid and make sure the valve is to sealing.
10. Use the steam option and set for 8 mins.
11. When cooking time is finished, allow to natural pressure release for 8-10 mins.
12. Take out of the Instant Pot and turn out onto a plate. Eat as is, or serve with ketchup or sauce of choice.

These are soft and creamy and delicious. So delicious that I decided to experiment and have a different flavour for lunch. These I made up off the top of my head and they were so yummy.

Brie and Rosemary Recipe

makes 3ish (serves 1) - scale up for more

Ingredients

• 1 large egg
• 1/4 cup / 41g cottage cheese or ricotta
• 1 tbsp / 30 ml milk
• 45g creamy brie
• 1/4 tsp dried rosemary
• salt
• pepper
• red current jelly or cranberry sauce to serve (optional)

Instructions

1. Add the egg, cottage cheese, milk, rosemary and seasoning to a Pyrex jug (a bowl will do, but a spout for pouring makes it much easier).
2. Use a stick blender to blend everything together until smooth (rosemary will remain a bits, but don't worry - if you don't like the bits, grind it in a spice grinder before adding it).
3. Grease the egg moulds well.
4. Pour egg mixture into each mould to about 3/4 full.
5. Chop the brie into six or seven pieces and drop 2 in each mould.
6. Place on silicon lid, or top with foil.
7. Put 1 cup of water in the bottom of the Instant Pot.
8. Put the trivet in the bottom of the pot and put the egg moulds on top of this.(The moulds should not be in contact with the bottom of the pot)
9. Put on the lid and make sure the valve is to sealing.
10. Use the steam option and set for 8 mins.
11. When cooking time is finished, allow to natural pressure release for 8-10 mins.
12. Take out of the Instant Pot and turn out onto a plate. Eat as is, or serve with red current or fruity jelly/sauce of choice.

These would make a wonderful starter for a dinner party, with maybe a little melba toast or crunchy salad on the side. Or equally they make a delicious light meal any time of day. Let me know if you make them.

Recipe: Lentil & Jackfruit Hearty Soup #GlutenFree #Vegetarian #Vegan #InstantPot

Lentil & Jackfruit Hearty Soup
#GlutenFree #Vegetarian #Vegan

This recipe is based off of Best Instant Pot Lentil Soup Recipe by Olena from iFOODreal - yes the same lass who came up with the brownie recipe. However, I've changed lots of things, so this is my version 😊. You can in fact adapt this recipe any way you like with any ingredients you like.

Now I made this in my Instant Pot , because I have one and I love it, but it would be easy enough to do it in a large saucepan on a stove. There is just the small matter of having to keep checking it while it's cooking rather than wandering away and doing whatever else we fancy doing. I've included instructions below for both methods.

This makes a lot of soup! Good news, it will keep in the fridge or in the freezer, ready to be reheated whenever we want it. This is great for batch cooking or those with a large family.

Ingredients

• 1 medium onion
• 1 large carrot
• 2 sticks celery
• 400g/2 cups brown or green lentils (uncooked)
• 500g (1 3/4 cups) Tomato Passata (or a tin of chopped tomatoes if preferred - I don't like the bits)
• 150-250g/2-3cups chestnut mushrooms (add to taste)
• 400g (14oz) can shredded jackfruit (if you can't get this or don't like it, just substitute something you do like - this is a very versatile recipe)
• 400g can baby carrots and petite pois (frozen carrots and peas would do just as well and be just as easy - of fresh if you have them, or just peas - I simply happen to love baby carrots)
• 2 tsp ground cumin
• 2 tsp oregano
• 1 tsp basil
• 2 bay leaves
• 2 bouillon cubes (I use low-sodium ones, can be veggie or chicken, depending on the dietary requirements of consumers)
• 1 tsp salt
• 1 tbsp oil (avocado or olive are good)

To Serve

• sprinkling of cheese or vegan cheese - Parmesan (or veggie equiv) is good, so is a mature cheddar - purely optional, but adds a lot to the flavour profile
• 1 clove garlic - also optional, but adds a zing - this is added with the onion in the stove top version
• any fresh herbs like coriander (cilantro), or basil, or parsley - whatever you like, also optional

Instant Pot Instructions

1. Chop onion finely and dice the carrot and the celery.
2. Turn on the Instant Pot and press the saute button (normal setting).
3. Add the tbsp oil to the cooking pot along with the onions. Saute until soft. 
4. Add a little water to deglaze the pot and make sure no onion is stuck. Step 2 3 & 4 are optional, you can just add everything without sauteing (i.e. dump and go), but I really don't like lumps of onion in my soup, I like it to flavour and melt in.
5. Add the carrots, celery, lentils, passata, mushrooms, carrots & peas, shredded jackfruit, spices and bouillon cubes (crumbled).
6. Use boiling water from a kettle to fill the instant pot up to the max pressure fill line (2/3rds).
7. Put on the lid.
8. Cancel the saute.
9. Press the pressure (or manual depending on model) button and choose a cook time of 18 min.
10. If you are in a hurry, allow the Instant Pot to sit for at least 5 mins after the cooking time has ended before a QPR (quick pressure release), or it will spurt because of how full it is. When there is time, I like to do NPR (natural pressure release) for at least 15 mins before letting out the final pressure until the pin drops.
11. Open the lid and grate in the raw clove of garlic and stir in your chosen fresh herbs.
12. Stir and serve, with a sprinkling of cheese on top to taste.
13. The keep warm function will keep it hot so everyone can return for seconds.

Stove Top Instructions

1. Chop onion finely, mince the garlic, and dice the carrot and the celery.
2. Heat a tbsp oil in a large saucepan, add the onion and garlic and saute for 2 mins or so.
3. Add the celery and carrot and cook for 7-10 mins until they are softened.
4. Add the lentils, passata, mushrooms, carrots & peas, shredded jackfruit, spices and bouillon cubes (crumbled).
5. Add 6 cups/1.5l boiling water from the kettle to the saucepan and stir everything together.
6. Bring the soup to a simmer, place a lid on and turn down the heat. Simmer for 35-40 mins, or until the lentils are tender, checking every now and then. (There may be scum on the top from the cooking at times - ladle this off).
7. Stir in fresh herbs if wanted.
8. Serve with a sprinkling of cheese on top to taste.

Now the Instant Pot cooking time is shorter, but the make time can be similar because of the heat to pressure and pressure release times, however, it really is easier in that there is no standing around. This makes me very happy because if I stand too long I end up in severe pain. Hence one of the reasons I love my Instant Pot. I've only had it two weeks, but I never want to stop using it.

This soup is perfectly hearty enough to be eaten on its own, but for those who like their bread, a crusty loaf or roll would make a great accompaniment.

We had this Saturday and there was enough over (even after Rob had seconds) to fill two big (1litre) soup bags. I gave one to my dear Mama, and we're having the other for tea tomorrow, although it would freeze perfectly well too.

I really like the jackfruit in this because it is like shredded chicken as an underlying texture, and I really like that in a soup. If that is not to your taste or you can't get it or its really expensive where you are, you could easily take it out and sub in something else.

The truth behind this recipe is that its an add whatever you like kind of thing. Experiment and see what you like best. Don't like cumin, pick something different. Fancy it spicier - add some chilli. Love curry, add in some paste or powder.

This makes a really hearty meal that can be kept warm in the Instant Pot or on the hob for people on the go, or put in the centre of the table to let everyone help themselves at a family meal. It works for all occasions. And the big plus is that its good for us. Lots of fibre and vitamins and healthy veggies in a delicious package.

Do you have a favourite soup that you absolutely love?

I have to admit, I am really fond of a good mushroom soup, although I think my fav is probably Stilton and broccoli.

Header Background Photo by Jeeray TANG on Unsplash

Recipe Recommendation: Black Bean Brownies (The Delicious Healthy Option) #GlutenFree

Recipe Recommendation: Black Bean Brownies 

(The Delicious Healthy Option) #GlutenFree

So I have been making a conscious effort to improve my diet, because, frankly I used to eat far too much crap. One of the big things I am doing is reducing the amount of refined sugar I eat.

Now I have to admit, this was really hard for the first week. They are right that sugar is more addictive than cocaine - however, it seems withdrawal doesn't last that long 😂. I've been doing this since New Year and I find that I don't really crave the sweet things that often anymore.

However, I cannot live without chocolate. Sorry - never going to happen. And also, research says that dark chocolate has some great properties, so I have moved on to having some dark chocolate every day - the 72% or 85%, which are supposed to have all the good stuff in them.

I miss cake, though, so have been looking for alternatives. Now I have a new Instant Pot (which I will talk about more in later posts) and while looking for recipes for that I came across a website called iFOODreal run by a lovely lady called Olena Osipov which has some fabulous recipes on it. She also has a great Youtube channel.

One of these recipes is Black Bean Brownies - yes that is brownies made from black beans.

Good news for my gluten intolerant friends too - this recipe is gluten free.

Now I know what you're thinking, probably the same as I did - black beans? Really?

Well I made this recipe the other day and everyone loves it. They are delicious.

Word of warning - this is a very dark chocolate recipe, so if you're not into dark chocolate, this will not be for you. All the sweetness comes from fruit and there is no added refined sugar, so the brownies are dense, squidgy and wonderful with a cup of tea or coffee. They also get better with time IMHO, so if you can leave some overnight they improve even more.

If you want to see the whole recipe, and all the advice Olena gives, than check out her original post:
Black Bean Brownies.

I'm going to include the ingredients here because all the measurements are in North American style on iFOODreal, so here are the UK/Metric equivalents.

Ingredients

• 400g tin of Black Beans
• 2 large eggs
• 155g unsweetened apple sauce (I looked up 1/2 cup and is said 125g, but I had a small 155g jar and it just about filled my 1/2 cup measure, so that's what I'm going with) - I think next time I will use the over-ripe banana idea though, because it's easier to get.
• 15 small or 10-12 Medjool dates (I used the small ones)
• the original recipe has 2 tbsp brewed coffee, but I threw in a tsp of instant coffee for a similar effect, since I didn't have brewed coffee on hand.
• 1 tsp pure vanilla extract
• 50g cacao or cocoa powder (cacao is better for you, but is not as easy to get)
• 1/2 tsp baking powder
• 1/4 tsp salt
• 100g bag of extra dark chocolate chips (I used Dr Oetkers 72% choc chips) - 50g for inside, 50g for the top (this may not be quite the right amounts, but it made it easy for me😂).

Tips

• A stick blender works well to blend the batter - my food processor is not overly great and I don't have a normal blender, so I used the stick one and it came out brilliantly.
• Oven temp conversion (350F) - 180C or Gas Mark 4
• I didn't have an 8x8 brownie tin so I used a 20cm/8inch sponge tin instead and just cut the brownies into cake style slices.
• Cutting it into 16 might make the pieces look small, but they aren't - trust me - each piece is just enough.
• I checked my brownies after 25min not 30 and they were perfect so I didn't use the final 5min of cooking time. It will depend on your oven.
• Do not, and I repeat, do not skip the baking parchment lining. Because these don't use flour, they are not as robust as brownies can be, so getting them out of the tin was ... well ... entertaining. Without the baking paper I would have been sunk.

💖Yummy brownies that have things in them that are actually good for us - win/win! Don't forget to check out Olena's other delicious recipes and tips for hearty, healthy eating.💖

Do you have any favourite recipes that taste decadent, but are, in fact, surprisingly healthy? I would love to hear what they are.

Banner BG Photo by Alison Marras on Unsplash

Recipe Recommendation - 3 Ingredient Banana Oatmeal Breakfast Cookies (#GlutenFree, #Vegan)

Recipe Recommendation

3 Ingredient Banana Oatmeal Breakfast Cookies

Gluten Free and Vegan

So Soph (my sister) was recommended this recipe on Youtube after she started looking up overnight oat recipes, but I was the first to try it. I made these yesterday morning and this morning because I had the bananas and the cookies keep well in the fridge or freeze and they disappear fast.

Many of the recipes I have seen for breakfast cookies require loads of honey or some other sugar substitute, but all the sweetness in these comes from the bananas. The riper the bananas the sweeter the cookies and more prevalent the banana flavour - so we can adjust how we like our cookies by how ripe our bananas are. Personally I like them relatively sweet, so my bananas were on the brown side.

Of course the chocolate has sugar in it, but we're not dumping in huge amounts of refined sugar at the cookie level, so it is much better for us.

There is no lie in the title, these cookies literally only have 3 ingredients (I've listed them out with measures to add in the metric measurements as well - the original recipe is in US measurements). 

• 2 large Bananas
• 1.5 cups / 135g Rolled Oats - I picked up gluten free porridge oats
• 1/3 cup Dark Chocolate Chips (I just used a standard 100g packet of Dr Oetker 70% Extra Dark Chocolate Chunks - which is probably loads too much, but it works 😂 - use vegan chocolate chips if required)

I mean we could easily add other things if we wanted too like nuts or raisins or even a little spice, just as long as we don't add too much and loose all structural integrity of the cookies.

Word of warning - do not touch these when they first come out of the over unless you like being covered in chocolate! Leave them to cool completely before attempting to eat. 😂

Waiting, waiting, waiting for them to cool!

This is the original recipe video from the Clean & Delicious Youtube channel - which has just about everything we need to know, but I've put a few tips below it, that I found most important along the way.

1. For those who are metric 350F = ~180C = Gas Mark 4
2. The only sweetness comes from the bananas so the riper they are the better IMHO.
3. A fork is okay for squishing the bananas, but a potato masher is much faster 😂.
4. Mix the oats and banana and then cover them (I bought some silicone stretch lids before Christmas and they are awesome for such things - no more cling film) and let them sit for 20mins or so, so the oats absorb the banana - gives a moister cookie and better structural integrity.
5. I baked mine on the lower end at 15mins and they are moist and chewy.
6. Try not to eat them all at the same time.😂😂😂

These are moist, delicious and filling. Could not recommend them enough. These are perfect for those of us trying to cut down on our chocolate bar consumption, but still find ourselves in need of a chocolate hit - and studies have suggested that dark chocolate is good for us too, so yay!